Print

Coffee Mousse Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

These Coffee Mousse Cups are a light, fluffy, and creamy dessert perfect for finishing a dinner party. Made with espresso powder for a rich coffee flavor, they are easy to prepare ahead of time and chilled to set into elegant individual servings, making them ideal for holiday celebrations or any special occasion.

Ingredients

Main Ingredients

  • 40 gr (2 1/2 tbsp) Caster Sugar
  • 4 Eggs (separated into yolks and whites)
  • 200 ml (3/4 cup + 2 tbsp) Heavy Cream (Thickened Cream)
  • 3 tbsp Instant Coffee Powder or Espresso Powder
  • 1 tbsp Unsweetened Cacao Powder (optional)
  • 1 tsp Gelatine Powder (with 3 tsp of water to soak)
  • 1 tbsp Instant Coffee Powder & Cacao Powder, mixed (optional, for finishing)

Instructions

  1. Separate the Eggs: Carefully separate the egg yolks into a large bowl and place the egg whites into the bowl of your mixer. Set both aside for use later.
  2. Soak the Gelatine: Place the gelatine powder in a small bowl with 3 teaspoons of cold water. Stir and let it soak until fully rehydrated. (If using gelatine sheets, see note.)
  3. Whisk Egg Yolks and Sugar: Add the caster sugar to the egg yolks and whisk until the mixture becomes foamy and lighter in color, indicating it is well aerated.
  4. Heat Cream with Coffee and Cacao: In a small saucepan over low heat, gently warm the heavy cream along with the instant coffee powder and cacao powder, stirring occasionally until the powders dissolve. Avoid boiling.
  5. Combine Cream and Egg Mixture: Slowly pour the hot cream mixture over the egg yolk and sugar mixture while continuously whisking to temper the eggs. Then transfer everything back into the saucepan over low heat, whisking constantly until the cream thickens slightly. Immediately remove from heat and transfer to a clean large bowl.
  6. Add Gelatine: Whisk the rehydrated gelatine into the warm cream mixture thoroughly until completely incorporated. Set aside to cool fully to room temperature.
  7. Whip Egg Whites: While the cream mixture cools, use an electric mixer to whip the egg whites until stiff peaks form.
  8. Fold Egg Whites into Cream: Once the cream mixture has cooled, gently fold the whipped egg whites into it in 3 to 4 additions, being careful not to deflate the airy mixture.
  9. Chill the Mousse: Spoon or pour the coffee mousse into individual cups or jars. Refrigerate for at least 2 hours to allow the mousse to set firmly.
  10. Serve: Optionally, just before serving, sprinkle some mixed instant coffee powder and cacao powder on top of each mousse cup for an elegant finish.

Notes

  • Note 1: Caster sugar dissolves more easily than granulated sugar and helps achieve a smooth mousse texture.
  • Note 2: If using gelatine sheets instead of powder, soften them in cold water, then gently melt them before adding to the cream mixture.
  • Note 3: Adding unsweetened cacao powder is optional but adds a subtle chocolate depth that complements the coffee flavor.

Find it online: https://yumntasty.com/coffee-mousse-cups-recipe/